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Abstract
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Article Information:
Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake
Sara Ranjbar, Sara Movahhed, Nabiollah Nematti and Roghayeh Sokotifar
Corresponding Author: Sara Movahhed
Submitted: April 24, 2012
Accepted: May 26, 2012
Published: October 01, 2012 |
Abstract:
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Cakes prepared from wheat flour are not appropriate for people suffering from celiac disease due
to sensivity to gluten. Therefore cakes prepared from rice flour lacking gluten are produced for these
individuals. In this study in order to produce gluten-free cakes, rice flour combined with Carboxy Methyl
Cellulose (CMC) at two concentrations of 0.25 and 0.75% were used. A rice cake lacking gum was
regarded as control. At first, chemical test measuring moisture, protein, ash, fat and pH were performed.
Then rice cakes (containing gum and lacking gum) were produced through semi-industrial method followed
by sensory evaluation in terms of uniformity, crust property, rupture, aroma, taste and flavor. Sensory
analysis by panelists showed that addition of CMC gum at two concentrations to bread formulation led to
improvement of sensory properties, In other words rice cakes containing CMC had better sensory
properties than control rice cakes (lacking gum). In addition of among gum-containing treatments, the
sample with 0.75% gum had better scores than the other one.
Key words: Carboxy methyl cellulose , celiac, gluten free cake, , , ,
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Cite this Reference:
Sara Ranjbar, Sara Movahhed, Nabiollah Nematti and Roghayeh Sokotifar, . Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake. Research Journal of Applied Sciences, Engineering and Technology, (19): 3819-3821.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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